Indulge in the perfect balance of sweetness and creaminess with these White Chocolate and Caramel Cheesecake Bars. Featuring a crisp graham cracker crust, a velvety cheesecake filling infused with white chocolate, and a rich caramel swirl, these bars make an elegant yet simple dessert option for any occasion.

Why You’ll Love This Recipe

Decadent flavor profile: The combination of silky white chocolate and buttery caramel delivers a luxurious taste in every bite.
Easy to prepare: Simple steps make this dessert approachable even for beginner bakers.
Perfect for any occasion: Great for holidays, gatherings, or a sweet weekday treat.
Crowd-pleasing: Loved by adults and kids alike, these bars are always a hit at dessert tables.
Customizable: Easily adaptable with different crusts, toppings, or flavors.
Make-ahead friendly: Can be prepared in advance and stored until ready to serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake filling:

16 ounces cream cheese, at room temperature
½ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
6 ounces white chocolate, melted and slightly cooled

For the caramel topping:

¾ cup caramel sauce (store-bought or homemade)
Flaky sea salt, for garnish (optional)

Directions

Preheat oven to 325°F (165°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
Make the crust: In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until fully combined. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then let cool slightly.
Prepare the cheesecake layer: In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until well blended. Mix in eggs, one at a time, then stir in vanilla extract. Fold in the melted white chocolate.
Assemble: Pour cheesecake filling over the crust and spread evenly. Drizzle caramel sauce over the top and use a toothpick or knife to swirl it into the cheesecake.
Bake for 35–40 minutes, until edges are set and the center is slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 3 hours until fully set.
Slice and serve: Lift from pan using the parchment paper, cut into bars, and garnish with flaky sea salt if desired.

Servings and Timing

Servings: 16 bars
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Chill Time: 3 hours
Total Time: About 4 hours

Variations

Oreo crust: Substitute graham cracker crumbs with crushed Oreos for a chocolatey base.
Fruit swirl: Add a raspberry or strawberry compote along with caramel for a fruity twist.
Nut topping: Sprinkle chopped pecans or almonds on top before baking.
Spiced crust: Add a dash of cinnamon or nutmeg to the crust for a warm, spiced flavor.
Salted caramel: Use salted caramel sauce for a sweet-and-savory contrast.

Storage/Reheating

Refrigerator: Store bars in an airtight container for up to 5 days.
Freezer: Wrap individual bars tightly in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating: Not required. These bars are best served chilled or at room temperature.

FAQs

What kind of white chocolate should I use?

Use high-quality white chocolate baking bars. Avoid chips, which often contain stabilizers that affect texture and melting.

Can I use a different crust?

Yes, a cookie crust such as Oreo or digestive biscuits works well as an alternative.

How do I prevent cracks in the cheesecake?

Make sure ingredients are at room temperature and avoid overmixing. Let the bars cool slowly before refrigerating.

Can I make these gluten-free?

Yes, use gluten-free graham crackers or cookies for the crust and ensure all other ingredients are certified gluten-free.

Do I need to use a water bath?

No water bath is needed for this recipe. The bars bake evenly without it.

Can I use homemade caramel sauce?

Absolutely. Homemade caramel adds a deeper flavor, but store-bought works perfectly well.

How do I store leftovers?

Keep them in the refrigerator in an airtight container. They stay fresh for up to five days.

Can I freeze these cheesecake bars?

Yes, they freeze well. Wrap each bar individually and store for up to two months.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between each cut for neat, clean edges.

Are these bars very sweet?

They are rich and sweet, balanced by the tanginess of the cream cheese. You can reduce the caramel slightly if desired.

Conclusion

White Chocolate and Caramel Cheesecake Bars are the ultimate indulgent dessert that combines elegance, simplicity, and irresistible flavor. Whether you’re serving them at a special gathering or enjoying a quiet treat at home, these bars never disappoint. Their make-ahead convenience, creamy texture, and stunning presentation make them a go-to recipe for any dessert lover. Give them a try and savor the harmony of white chocolate and caramel in every bite.

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These white chocolate and caramel cheesecake bars feature a crunchy graham cracker base, creamy cheesecake filling, and a smooth white chocolate topping—perfect for any dessert lover!

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 4 hrs 50 mins (including chilling)
Yield: 12 bars 1x

Instructions

Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
Mix graham cracker crumbs and melted butter, then press into the pan. Bake for 10 minutes.
Drizzle caramel sauce over the crust.
Beat cream cheese, sugar, and vanilla, then add eggs. Pour over caramel layer.
Bake for 30–35 minutes until set. Cool completely.

Spread melted white chocolate on top, sprinkle with almonds, and chill for 4 hours before slicing.

Notes

Chill before slicing for clean layers.

Substitute almonds with coconut flakes for a tropical twist.